Creamy Pineapple Salad - cooking recipe

Ingredients

1 (20 oz.) can crushed pineapple
water
1 (3 oz.) pkg. lemon jello
1 c. heavy cream, whipped or 8 oz. Cool Whip (1/4 c. sugar added to whipped cream)
1 c. cottage cheese

Preparation

Drain pineapple, reserving the juice in a small saucepan.
Set pineapple aside.
Add enough water to juice to make 1 1/3 cups. Bring to a boil.
Place gelatin in a bowl; add boiling liquid and stir to dissolve.
Cool until slightly thickened.